Cheesy Mexican Stuffed Baguette

Author: Juli

Ingredients

1 spring onion
1 cup chopped tomato
1 can sweet corn
1 can kidney beans
1 can black beans
2 hands of baby spinach - I prefer to use fresh one but you can also use 1 cup of thawed frozen spinach
2 1/2 cups shredded cheese - I used gouda
juice of one lime
1 T Sriracha
1 tsp salt
1 tsp pepper
2 baguette

Instructions

Pre-heat the oven to 160° C (320° F)
Chop the spring onion and give into a large mixing bowl
First add the tomatoes, salt, pepper, Sriracha and lime juice and stir well
Now add the spinach, sweet corn, black beans and kidney beans and stir again
Add 2 cups of shredded cheese and stir until the cheese is well spread - then set aside
Now take your baguette and a sharp knife and cut out a ~2 cm long line from the upper side of the baguette
Now pick out as much of the inner soft part as you like - I prefer to remove about half of it
With a spoon fill the bean mass into the baguette. Press lightly and fill in more. You really want to stuff in as much as possible
Set the baguette on a baking tray lined with baking parchment and top with more cheese
Bake in the oven for 12-15 minutes until it's crispy and the cheese has melted

Notes

The measurements of the ingredients are given for two baguette. This is because I much rather like to use up all the beans and not have three open cans at hand and also because I love leftovers!
This is a perfect dinner with leftover lunch potential. You can heat it up in the microwave the next day or eat it cold.
This time I used a round chiabatta like baguette which was really nice. I also tried whole wheat baguette and the classic french one. You can of course use any kind of bread but I would recommend to use one with no added spices.